No-bake Lemon and Raspberry Cheesecake
Indulge in this No-bake Lemon and Raspberry Cheesecake. It features a crunchy biscuit base, creamy citrus filling, and a berry swirl. Perfect for summer desserts.
Servings: 10 people
Calories: 498kcal
Equipment
- 7" Springform tin
- mixing bowl
- Electric hand held whisk
Ingredients
Base
- 300 g digestive biscuits/graham crackers
- 150 g unsalted butter cooled and melted
Raspberry sauce
- 2 cups of frozen raspberries see notes for how to make fresh raspberries
- 2 tablespoon of water
- 1 teaspoon of lemon juice
- 1 tablespoon of sugar
Cheesecake Filling
- 500 g full-fat cream cheese room temperature
- 80 g caster sugar
- Zest of one lemon
- 250 ml double cream cold
- 55 ml or juice from 2 lemons
- 5 tablespoon of raspberry sauce previously
Topping
- Raspberry sauce made previously enough to cover cheesecake
- 6 teaspoon of lemon curd
Decoration
- 150 ml double cream cold
- 2 tablespoon icing sugar
- Raspberries enough to top
- Lemon slices cut in halves or quarters enough to top
Instructions
Raspberry Sauce
- Add raspberries and water to a small saucepan. Cook over medium heat for 3–5 minutes, mashing with a fork as they soften.
- Reduce to low heat and cook for another 2 minutes, or until slightly thickened. Remove from heat and allow to cool completely. Blend until smooth and set aside.
Base
- Add digestive biscuits/graham crackers to a food processor and blitz into fine crumbs.
- Transfer to a bowl and mix with melted butter until fully combined. Press firmly into a springform pan using the back of a spoon or glass.
- Cover with plastic wrap and refrigerate for 30 minutes.
Topping
- Mix sugar and lemon zest in a bowl. Rub together with fingertips until fragrant. Set aside for later.
- Pour heavy cream into a bowl and whisk for 3–5 minutes or until stiff peaks. Set aside.
- In a separate bowl, whisk cream cheese and lemon sugar prepared earlier, until smooth and combined.
- Gently fold in half of the whipped cream, then fold in the remaining half.
- Add lemon juice and optional yellow food coloring. Gently fold until fully combined.
- Pour half of the lemon filling over the chilled biscuit base and smooth evenly.
- Add 5 tablespoons of raspberry sauce, then swirl with a knife or skewer.
- Add the remaining lemon filling and smooth the top evenly.
Topping
- Pour over the remaining raspberry sauce and smooth evenly to cover the cheesecake.
- Add spoonfuls of lemon curd on top, space them out, and gently swirl with a skewer.
- Cover and refrigerate for at least 6 hours or overnight until set.
Decoration
- Whip heavy/double cream with sugar until stiff peaks form. Transfer to a piping bag with a swirl tip.
- Remove cheesecake from fridge.
- Pipe cream around the edges. Add lemon slices between swirls and top each with fresh raspberries.
- Slice and serve this vibrant, no-bake lemon and raspberry cheesecake.
Notes
- Raspberries: If using fresh raspberries for the sauce, use 2 cups of frozen raspberries with ¾ cups of water instead of 2 tbsp. This is because fresh raspberries have less moisture than frozen raspberries.
- Cooling: Let the raspberry sauce cool completely before using it in the cheesecake. If the sauce is still warm, it may cause the cheesecake to split and prevent it from setting properly.
- Full fat: Use full-fat cream cheese and double/heavy cream to achieve a thick, smooth, and creamy texture.
Nutrition
Serving: 449g | Calories: 498kcal | Carbohydrates: 61.22g | Protein: 8.79g | Fat: 27.73g | Saturated Fat: 15.17g | Polyunsaturated Fat: 2.698g | Monounsaturated Fat: 7.432g | Trans Fat: 0.017g | Cholesterol: 70mg | Sodium: 342mg | Potassium: 556mg | Fiber: 3.5g | Sugar: 30.07g | Vitamin A: 822IU | Vitamin C: 113mg | Calcium: 167mg | Iron: 1.8mg